Time: 25 min. preparation time, 0 min. baking time
Nutrition: Calories ca 280 / Protein 11g / Carbohydr. 40g / Fat 8g
Ingredients (4 servings)
|1.5 tsp||baking powder|
|1 l||vegetable oil|
|200 g||sour cream|
plate, large bowl, paper towels, stand mixer with food grinder attachment, small saucepan, cutting board, knife, small bowl
A crisp, dry white wine from the Friuli-Venezia Giulia wine region with pleasing aromas of plum and apricot.
In a large bowl, cover chickpeas with cold water, cover, and refrigerate for at least 12 hours. Then, drain chickpeas and rinse with water.
400 g chickpeas
Tear bread into small pieces. Finely dice red onion, garlic, ginger, parsley, cilantro, and chili.
cutting board, knife
80 g bread / 2 red onions / 3 cloves garlic / 1 tsp ginger / 20 g parsley / 20 g cilantro / 0.5 chili
Combine all ingredients in a large bowl and then puree using a stand mixer with a food grinder attachment. Add flour and baking powder and knead into a firm dough.
large bowl, stand mixer with food grinder attachment
4 tbsp flour / 1.5 tsp baking powder
Using your hands, form mixture into small disc-shaped patties.
In a small saucepan, heat up vegetable oil over medium heat and fry for approx. 4 – 6 min. until golden brown. Transfer to a paper towel-lined plate to dry.
plate, paper towels, small saucepan
1 l vegetable oil
In a small bowl, mix together sour cream, mint, salt, and pepper. Serve as a dipping sauce with falafel. Enjoy!
200 g sour cream / 10 g mint / salt / pepper